Heat a large skillet over medium heat.
Add the oil. When hot, add the onion and garlic powder. Cook until the onions are translucent, approximately 2-3 minutes.
Add the like, cream cheese, parmesan, and sour cream to the skillet. Cook until the cream cheese is melted, approximately 3-5 minutes.
Add the spinach and artichokes to the cheese sauce. Season to taste with salt and pepper.
Using a spoon, create a small divot where each egg will go and crack the eggs into the cheese sauce. Season the tops of them lightly with salt and pepper. Turn the heat down to medium low.
For a fast cook: cover the skillet with a lid and cook until the eggs are done to your liking. For me, over medium (cooked white, runny yolk) took about 3-4 minutes. The time will vary based on your stove and your preferred doneness. If you poke the white or yolk and it is firm, it is cooked through. If it moves or is soft, it is not cooked through. This method is the fastest however the white cooks over the yolk and you will not see the yellow. The egg will be a solid white.
For yellow yolks like the pictures: Cook the eggs on the stovetop without a lid until you reach your desired doneness. For over medium, this took me approximately 12-14 minutes. Because there is no heat from the top, the yolk will stay yellow. If you poke the white or yolk and it is firm, it is cooked through. If it moves or is soft, it is not cooked through. Because this method takes longer, you may need to add additional milk to keep the sauce thinner as it cooks. Use a spoon to gently stir between the eggs to incorporate the additional milk.
Serve warm on a piece of your favorite bread. You can also serve with English muffins, on pasta, on a salad, or as is!